Recipes To Simply Inspire

STRAWBERRY CRUNCH CAKE 🍓🍓🍓

Ingredients

▢15.25 ounce white cake mix plus ingredients from the back of the box (water, oil, eggs)
▢6 ounce strawberry jello mixes (2) 3 ounce boxes
▢2 cups heavy whipping cream cold
▢½ cup powdered sugar
▢1 teaspoon vanilla extract
▢22 Golden Oreos
▢¼ cup melted butter
▢Optional: whipped cream and a fresh strawberries for serving.

Instructions
Make the cake:
Preheat oven to 350° F and spray a 9×13 inch baking dish with non-stick spray.

In a large mixing bowl, prepare the cake mix according to the directions on the box you choose. Then add in one package of strawberry jello mix powder and stir to combine well.

Pour the cake batter into the prepared dish and bake 30-35 minutes.
Remove from the oven and allow the cake to cool completely.

Make the frosting:
In a large bowl, beat the cold cool whip for several minutes, until stiff peaks begin to form.

Add in the powdered sugar and vanilla extract, until combined.
Spread the frosting over the top of the cooled cake.

Make the strawberry crunch topping:

Add the Golden Oreos to a food processor and pulse for a few times to crumble. You can also place the cookies in a plastic baggie to crush with a rolling pin or mallet.

Add the melted butter and strawberry jello mix to the pulsed cookie crumbs and mix to combine well.

Sprinkle the cookie mixture over the top of the cake. Top with whipped cream and fresh strawberries if desired.

AIR FRYER VEGETABLES

Ingredients
▢2 cups brussel sprouts bottoms trimmed and then halved
▢2 cups butternut squash cubed
▢2 cups parsnips cubed
▢3 tablespoons olive oil
▢1 teaspoon garlic powder
▢1 teaspoon fresh rosemary minced
▢1 teaspoon salt
▢½ teaspoon pepper
▢1 cup raw pecan halves
▢1 cup fresh pomegranate seeds

Instructions
Add the diced brussel sprouts, butternut squash,, and parsnips to a large bowl. Drizzle the olive oil over top and sprinkle with the garlic powder, rosemary, salt, and pepper. Then toss to coat well.

Place the vegetables in the basket of the air fryer and make sure not to overcrowd the air fryer basket. Cook in batches if necessary, depending on the size of the air fryer.

Preheat the air fryer at 400° F and air fry veggies for 10 minutes.

Then add the pecans and shake the basket to toss the vegetables.

Cook for an additional 3-5 minutes, or until the vegetables are crisp and golden brown.

Place the vegetables in a serving bowl and add the pomegranate seeds and gently toss to combine.

STEW MEET CHILI

Ingredients

2 tablespoons olive oil divided
3 pounds beef stew meat
1 large onion diced
1 large green bell pepper diced
2 jalapeno peppers seeded and chopped
5 cloves garlic minced
20 ounces Rotel diced tomatoes and green chilies undrained, (2) 10 ounce cans
2 ½ cups beef broth
2 tablespoons tomato paste
1 tablespoon chili powder
1 tablespoon ground cumin
2 teaspoons smoked paprika
1 ½ teaspoons ground oregano
1 ½ teaspoons ground coriander
1 teaspoon cayenne pepper more or less to desired spice level
Salt and pepper to taste
15.5 ounces kidney beans rinsed and drained

Instructions

In a large dutch, add a tablespoon of olive oil and heat on medium high heat. Working in batches, add the stew meat and brown it on all sides. (Drain any excess fat between batches) Place the meat in a bowl after browning and set aside.

After browning all the meat, add another tablespoon of olive oil and the diced onions, bell peppers, and jalapeño peppers into the dutch oven and sauté the onions about 3-4 minutes until they begin to soften.

Then add the minced garlic and sauté for a minute until fragrant.

Place the browned meat back into the pot and add the diced tomatoes, broth, tomato paste, spices and stir to combine thoroughly.

Bring to a boil and then reduce the heat to a simmer uncovered, simmering for about 2 hours, stirring occasionally.
Stir in the drained kidney beans during the last 30 minutes of cooking.

Serve with rice or a small pasta like elbow or ditalini and top with any favorite chili toppings like , diced avocado, diced onions, shredded cheese, sour cream, cilantro and tortilla chips.

HOMEMADE CINNAMON ROLLS 😀

For The Dough
▢¾ cup milk warmed to 100-110° F
▢¼ cup white sugar
▢1 tablespoon active dry yeast
▢2 large eggs
▢4 tablespoons butter melted
▢1 teaspoon vanilla extract
▢3 ½ cups all-purpose flour
For the Filling
▢4 tablespoons butter softened
▢½ cup brown sugar
▢2 teaspoons ground cinnamon
▢¼ teaspoon ground nutmeg
▢¼ teaspoon salt
For the Cream Cheese Icing
▢4 ounces cream cheese softened
▢2 cups powdered sugar
▢2 teaspoons vanilla extract
▢2 tablespoons heavy cream

Instructions

Making the Dough

Add the warm milk and white sugar to the bowl of a stand mixer with the dough hook attachment. Sprinkle the yeast over top and allow it to sit for 5 minutes, or until foamy. (see below for instructions without an electric mixer).

Add the eggs, melted butter, and vanilla and whisk to combine well.

Slowly add the flour and blend on low speed.

Once all of the flour is added, the dough should come together into a smooth ball around the hook attachment. If it is sticking to the sides of the bowl, add 1 tablespoon of flour at a time just until the dough no longer sticks to the bowl.

Knead the dough on low speed for 5 minutes, or until it is smooth and tacky. (The dough should be slightly sticky and soft).

Lightly grease a large bowl and shape the dough into a ball. Place it in the greased bowl and cover with a towel. Place the dough in a warm place and allow it to rise for about one hour until doubled in size.

After the dough has risen, place it on a flat, lightly floured surface and roll it into a ¼” thick rectangle. I like to flour the rolling pin slightly so it doesn’t stick.

Spread softened butter over the rolled out dough.

POBLANO QUESO DIP

Ingredients

2 Poblano Peppers
1 tablespoon olive oil
2 tablespoons butter
1 tablespoon all-purpose flour
1 cup whole milk
1 cup white American cheese
1 cup mozzarella cheese
¾ teaspoon garlic powder
½ teaspoon chili powder
½ teaspoon ground cumin
Tortilla chips

Instructions

Preheat oven to 400 degrees F.

Brush the whole peppers with olive oil and place on a baking sheet.

Bake for 10 minutes, then flip and bake for an additional 10 minutes until the skin becomes fairly black.

Remove from the oven and set aside to cool.

Slice the peppers and remove the stems and seeds then dice into small pieces.

In a large saucepan, add the butter and allow it to melt over medium heat,
Add the flour and whisk until it starts to bubble then cook for one minute.

Then add the milk and whisk until smooth and has no lumps. Cook for approximately 3 minutes, stirring often to allow it to thicken.

Reduce the heat to low.

Add a ¼ cup of the cheeses at a time, stirring continuously until fully melted smoothly.

Add the garlic powder, chili powder, and cumin and stir to combine.

Pour melted queso into a serving bowl and top with the diced roasted poblano peppers.

Enjoy warm with tortilla chips

LEMON BLUEBERRY MUFFINS 🍋🍋🍋

Ingredients
▢3 ¼ cups all-purpose flour
▢4 teaspoons baking powder
▢1 teaspoon baking soda
▢½ teaspoon salt
▢1 cup white sugar
▢1 cup milk
▢1 cup sour cream
▢¼ cup applesauce
▢1 tablespoon butter
▢2 large eggs
▢1 teaspoon cinnamon
▢2 tablespoons lemon juice
▢1 ½ cups frozen blueberries
For Streusel topping
▢½ cup brown sugar
▢½ cup all purpose flour
▢4 tablespoons cold butter
Instructions
Preheat oven to 350 degrees F

Grease a muffin tin with spray oil or line with paper liners.
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In a medium bowl, add flour, baking powder, baking soda, and salt and mix together well.

In a large bowl, add sugar, milk, sour cream, applesauce, butter, eggs, and lemon juice.

Beat with a mixer on low speed until blended or hand stir until just blended.

Add the flour mixture to the wet ingredients and stir until just moistened, careful not to over stir.

Gently stir in blueberries. (avoid over mixing so batter doesn’t turn blue)��Fill muffin cups ¾ full of batter.

Make the struesel topping:
In a small bowl, add ½ cup brown and ½ flour and then cut in 4 tablespoons cold butter. Mix well until all flour and sugar is moistened by butter.

Sprinkle the topping evenly to the top of uncooked batter in muffin tin.��

Bake 25- 30 until golden brown and a toothpick comes out clean in the center.

Let cool for 10 minutes then transfer to a wire rack

BLUEBERRY RICOTTA WAFFLES

Ingredients
▢2 cups all-purpose flour
▢1 teaspoon baking powder
▢2 tablespoons granulated sugar
▢2 large eggs whites and yolks separated
▢¾ cup ricotta cheese
▢½ cup whole milk
▢½ cup canola oil
▢1 teaspoon vanilla extract
▢1 cup fresh blueberries
Instructions
Preheat waffle maker and spray with a cooking spray.
In a medium bowl, add the flour, baking powder, sugar, and salt and mix together.
In a separate small bowl, add the egg whites and beat for 3-4 minutes using a stand mixer or hand mixer at medium speed until stiff peaks form.
In another medium bowl, add the egg yolks, ricotta, milk, oil, and vanilla and gently mix together.
Then add the egg yolk mixture and flour mixture to a large bowl and mix together well.
Gently fold in the egg whites and blueberries.
Pour the recommended amount of batter per your waffle maker and bake according to the manufacturer’s instructions.
Serve warm topped with butter and maple syrup!

CHOCOLATE FUDGE CAKE

Ingredients

ounces unsweetened chocolate
cups all purpose flour
teaspoons baking soda
teaspoon salt
cup butter 1 stick
cup packed brown sugar
large eggs room temperature
teaspoons vanilla
cup sour cream
cup boiling water

Instructions

Melt chocolate in a microwave safe measuring cup or other glass dish at 20-30 intervals. Stop intervals once chocolate is almost melted and stir until smooth. Set aside to cool for at least 5-10 minutes.

Preheat oven to 350 degree F and grease and flour two 8 or 9 inch round cake pans and line with parchment paper.

Mix the flour, baking soda and salt together and set aside.
Beat butter until soft.

Add brown sugar and eggs and beat with an electric mixer at a high speed for 5 minutes.

Beat in the vanilla extract and melted chocolate.

Alternate adding in dry ingredients with spoonful of the cup of sour cream, beating continually on low speed or stirring with a spoon.

Then stir in boiling water and stir to blended in completely and smooth. (Batter will be thin)

Pour evenly into the two greased pans.

Bake for 40 minutes (8 inch pans) or 35 minutes (9 inch pans) or until a toothpick inserted into center comes out clean.

Cool in pans for 10 minutes then remove and and turn onto wire racks to cool completely.

EASY DEVILED EGGS

12 large eggs
¼ cup mayonnaise
1 tablespoon mustard
½ teaspoon black pepper
Pinch of salt
Paprika optional garnish

Instructions
In a medium pot, place the eggs with just enough water to cover them.

Bring to a boil over medium-high heat and boil for 3 minutes. Then cover and remove from heat and let sit for 15 minutes, covered.

Remove the eggs from pan and place in an ice water bath for at least 5 minutes. Then remove the shell from each egg and set aside on a paper towel.

Slice the eggs the long way and scoop the yolk out and place in medium sized bowl.

Mash the cooked egg yolks slightly with a fork until crumbly.

Add mayo, mustard, salt and pepper and stir until smooth.

Spoon the mixture into the egg halves and top with paprika.

BABA GANOUSH

Ingredients

2 large eggplants
2 tablespoons fresh parsley chopped
1 tablespoon lemon juice
2 cloves garlic minced
1 tablespoon olive oil
2 teaspoons ground cumin
¼ cup tahini
1 teaspoon salt

Instructions

Preheat the oven to 425° F.

Place eggplants on a baking tray lined with parchment paper and poke the exterior several times with a fork or knife

Bake for 40-50 minutes until tender.

Remove from oven and let cool for approximately 20 minutes until cool to touch.

Then cut lengthwise and scoop out the fleshy insides. Remove any excess liquid out by dabbing with paper towels.

Place all of the ingredients in a food processor and blend until smooth, stopping to scrape down the sides if necessary.

Garnish with chopped fresh parsley if desired.